| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1993 |
1 |
servings |
INGREDIENTS
|
|
A; (1-inch piece) of |
|
|
; peeled fresh |
|
|
; gingerroot, sliced |
|
|
; thin, plus 1 |
|
|
; teaspoon minced |
|
|
; peeled fresh |
|
|
; gingerroot |
| 1 |
lg |
Garlic clove; mashed with the |
|
|
; flat side of a |
|
|
; knife |
| 2 |
|
Lemon slices |
| 2 |
tb |
Soy sauce |
| 1 |
c |
Water |
|
|
Two; (1/2-inch-thick) |
|
|
; salmon steaks (each |
|
|
; about 6 ounces) |
| 1 |
tb |
Unsalted butter; cut into bits |
| 1 |
tb |
Minced fresh parsley leaves |
INSTRUCTIONS
In a 2-quart microwave-safe casserole with a lid combine the sliced
gingerroot, the garlic, the lemon, the soy sauce, and the water and
microwave the mixture, uncovered, at high power (100%) for 5 minutes. Add
the salmon in one layer and sprinkle it with the minced gingerroot.
Microwave the mixture, covered, at medium power (50%) for 5 minutes, or
until the salmon just flakes, and transfer the salmon with a slotted
spatula to 2 plates. In a bowl whisk together 2 tablespoons of the cooking
liquid, the butter, the parsley, and salt and pepper to taste and spoon the
sauce over the salmon.
Serves 2.
Gourmet March 1993
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